Spumante Peri Talento Brut 46 Millesimato

The grapes prematurely harvested, in order to maintain a level of acidity higher to allow wine to cope with the long period of processing, are delivered to winery and are immediately undergo soft pressing.

The mass, transferred to the steel tanks of the vinification winery, begins with the first fermentation at controller temperatures between 18 and 22 °C.

In the spring it starts with the long tirage and delicate phase of sparkling and refining of the wine that, when already bottled, is put at rest in piles kept in the dark of the cellar rooms.

The constant temperature of 11-12° C favors the slow work of selected yeasts, processing residues of sugar into alcohol and natural carbon dioxide: the perlage.

After at least 24 months Talento sparkling wine can begin the practice of disgorgement and the addition of the liqueur d’expedition of the House to make it more balanced, smooth and elegant.